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| 食用玫瑰香气质量评价指标及影响因素 | |
| 引用本文： | 苏红霞,王燕,薛洁,刘键,江伟,蔡旭东.食用玫瑰香气质量评价指标及影响因素[J].食品与发酵工业,2011,37(11). |
| 作者姓名： | 苏红霞 王燕 薛洁 刘键 江伟 蔡旭东 |
| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,山东济南250353／中国食品发酵工业研究院,北京100027 2. 山东轻工业学院食品与生物工程学院,山东济南,250353 3. 中国食品发酵工业研究院,北京,100027 4. 蓝贝酒业集团唐山饮料有限公司,河北唐山,063700 |
| 摘 要： | 采用SPME-GC-MS法(固相微萃取-气相-质谱联用法)对不同处理的玫瑰花的风味物质进行了分析,确定了评价食用玫瑰香气质量的主要指标为:甲基丁香酚、香茅醇、β-苯乙醇和香叶醇。玫瑰品种影响玫瑰花香气质量,重瓣玫瑰优于丰花玫瑰;同一品种采收时间越晚,玫瑰花质量越好。原料处理工艺中,高温干燥对玫瑰花的香气质量影响较大,熏硫处理对玫瑰香气有一定的保护作用。 |
| 关 键 词： | SPME-GC-MS法 玫瑰 香气 质量评价 影响因素 |
Studies on Aroma Compositions Quality Evaluation and Influence Factors of Edible Rose |
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| Abstract: | The aroma composition of different roses with different treatments was studied by SPME-GC-MS(solid phase microextraction-gas chromatography-Mass spectrometry chromatography).We were able to confirm that the aroma compositions quality evaluation of Edible rose are methyl eugenol,citronellol,2-phenyl ethyl alcohol and geraniol. At the same time,the varieties of rose influence the quality of rose aroma,and in this regard chongban is better than fenghua.As for the kind rose,the later the harvest time,the better the quality of rose aroma.In the process of raw material treatment,high temperature has a great deal of impact on the quality of rose aroma.Sulfur treatment helps preserve the rose aroma to certain degree. |
| Keywords: | SPME-GC-MS rose aroma quality evaluation influence factors |
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